Prep 30 mins
Cook 15 mins
From Rachael Ray
- 3 tablespoons vegetable oil
- 1 tablespoon unsalted butter
- 1 1⁄2 cups long-grain rice
- fresh ground black pepper
- 1⁄2 cup dry white wine
- 4 1⁄2 cups chicken broth
- 1 lemon, zest of
- 1 lemon, juice of
- 1 1⁄2 cups snow peas, thinly sliced across the width
- 2 lbs chicken tenders, cut into bite-size pieces
- 1⁄2 teaspoon crushed red pepper flakes
- 1 large onion, sliced
- 3 large garlic cloves, chopped
- 3 inches piece ginger, peeled and grated
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 5 scallions, thinly sliced
- Heat a medium saucepan over med-high heat; add 1 tablespoon vegetable oil and the butter to the pot.
- When the butter is melted, add in the rice; season with salt and pepper, lightly brown the rice for 3-4 minutes, stirring often.
- Add in the wine and allow it to evaporate entirely, 1 to 2 minutes.
- Add in 3 cups chicken broth and the lemon zest; bring liquid to a boil; cover and lower heat.
- Cook the rice for 18 -20 minutes or until tender.
- Once the rice has only about 3 more minutes of cook time, remove the lid and add the sliced snow peas (don’t stir the rice; just add the snow peas on top and put the lid on.
- The steam will lightly cook the snow peas.
- Once cooked, fluff the rice with a fork and stir in the snow peas; they should have some crunch to them.
- While the rice is cooking, preheat a large skillet over med-high heat with the remaining 2 tablespoons oil.
- Add in the chicken, season with salt and pepper, and brown for 3 minutes.
- Add in the red pepper flakes, onions, garlic, ginger, and honey.
- Stir frequently and continue to cook 3-4 minutes, or until the onions are tender.
- Add the remaining 1 ½ cups chicken broth; bring to a simmer.
- Once at a simmer, combine the cornstarch with a splash of water and mix to create a thin paste.
- Add the cornstarch mixture to the simmering chicken, mix thoroughly and continue to cook for 2 minutes or until the liquid is thickened.
- Add the sliced scallions and lemon juice to the chicken and stir.
- Serve the honey chicken over the snow pea rice.
Very good and very easy to make! I agree, serves more than 4. Nice to have leftovers though.
This is quite good, but I think this amount feeds more than four. There was plenty for a family of six. I served this with #88105 Very Best Eggrolls and my family loved it.